Cranberry-Port Sauce

1. 1

   In a non-reactive saucepan, combine cranberries, port, sugar, orange zest, and gingerroot.

2. 2

   Bring to a boil over medium-high heat, stirring to dissolve sugar.

3. 3

   Reduce heat to low and simmer for 12 to 15 minutes, stirring frequently, until cranberries have popped and the sauce is slightly thickened.

4. 4

   Discard gingerroot.

5. 5

   Stir in jelly.

6. 6

   Let it cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.